DE102010053549A1 - Method and apparatus for producing a foamed meat or fish product - Google Patents

Abstract

The invention relates to a method for producing a foamed meat or fish product, comprising the steps of: feeding a pumpable starting material containing minced meat or fish and pieces of bone or cartilage to a dispersing device which has a chamber with a cylindrical rotor arranged therein, which is provided on its circumference with a number of cavities for generating cavitation, supplying a gas to the dispersing device, operating the dispersing device while generating cavitation and dispersing the starting material with the supplied gas, which are passed through the chamber, and producing a foamed, bone or Meat or fish product containing cartilage pieces, which may be sterilized.

Description

The invention relates to a method and an apparatus for producing a foamed meat or fish product, as well as a foamed meat or fish product.

A foamed meat product offers a number of advantages over conventional, compact meat products, especially in the animal food sector. The light, supple structure already gives a pleasant impression of the food. The increase in volume or the reduced density of a foamy meat product also leads to a reduction of the caloric density or the specific calorie content within a certain volume, which facilitates the maintenance of a specific body weight or its reduction. Furthermore, there is a change in the taste sensation in food intake as well as better digestion, and also in the case of certain species, such as cats or dogs, which are prone to suboptimal fluid intake, the possibility of improving fluid intake along with the solid food.

In particular, in the production of pet food products there is a problem that on the one hand strives to use more cost-effective ingredients such as animal by-products as starting material, but bone or cartilage pieces in devices, such as are commonly used for foaming meat masses to blockages or Damage and other difficulties.

The presence of pieces of bone or cartilage and possibly other problematic constituents in industrially produced meat emulsions is probably also the reason why no industrially homogeneously foamed meat products have been established on the market to date. In the patent literature (e.g. JP 2219562 A . US 6475551 B2 ) on the foaming of meat products, therefore, either only silent cutter, Bowlchopper or pressure degassing are used, because these methods are not unduly disturbed by the said components. However, the foam structure obtained by these methods is inhomogeneous and unstable. From highly viscous liquids so no fine stable foams can be generated.

Therefore, the methods mentioned use only long-awaited meat without bone or pieces of bone or pure muscle tissue (lean meat). Formulations that consist of such high-priced materials and contain no bone or cartilage pieces are then foamed using conventional rotor-stator systems (eg Hansa mixer, Mondo-Mix). The conventional Aufschäumsysteme are therefore not suitable for foaming of cartilage or bones pieces recipes, as enforce by the accumulation of pieces around the pins (fingers) of the rotors and the pins (fingers) of the stators or between the pins, the mixer and bogged down. Furthermore, considerable wear on the rotor and stator elements occurs due to the lumpy components.

From the EP 1 289 638 B1 It is known to disperse liquids with gases by targeted generation of cavitation.

The invention has therefore set itself the task of providing a method and an apparatus for producing a foamed meat product, with which readily such starting materials can be processed, which contain the said components.

In terms of the method, this object is achieved according to the invention by a method for producing a foamed meat product, comprising the steps of: supplying a pumpable starting material containing minced meat and pieces of bone or cartilage to a dispersing device having a chamber with a cylindrical rotor disposed therein; which is provided on its circumference with a number of wells for cavitation generation, supplying a gas to the dispersing device, operating the dispersing device with cavitation and dispersing the gas supplied, wherein the bone or cartilage pieces are passed through the chamber, in particular without comminution, and generating a foamed, bone or cartilage containing meat product.

So that meat-containing foams remain stable over an adequate storage time, ie maintain their texture, the viscosity of the liquid phase must be as high as possible and the gas bubbles as small as possible. Separation processes, which are caused by differences in density, can thus be delayed. For long-term stability, the liquid phase of the foam must be converted to a solid phase. In the present invention, this is achieved by a heating step or sterilization in which the proteins of the meat, fish and slaughter by-products are denatured and gelled. The conventional rotor / stator foaming are also only partially suitable for the foaming of highly viscous media, since the required high speeds with a maximum number of pins on the rotor and the stator to overcome the resulting small gap distances high pump pressures are required. Excessive heating of the product, associated with thermal damage to the proteins, then results in reduced solidification of the proteins of the foam during sterilization and results in less stable foam. Also, stable foams with low densities of 0.4 to 0.6 g / ml can not be achieved with these processes.

In one known as "Hansa mixer" mixing and Aufschäumvorrichtung pin occupied rotor and stator elements are used, wherein rotor pins z. B. have a square 6 × 6 mm in cross-section. For example, each 1.5 mm before and after a pin is the distance to the stator pins. Low densities require high speeds with maximum possible number of pins. Pieces can be traversed at greater pin spacing and lower speed, but with sufficiently high viscosities (necessary to stabilize the foam), stable foams can not be achieved with small bubble sizes. The use of the cavitation rotor according to the invention enables the foaming of highly viscous formulations while achieving small, homogeneously distributed gas bubbles.

The viscosities of the meat emulsions and foams of the present invention are at least 5,000, 10,000, 15,000, 20,000, 25,000, 30,000, 35,000, 40,000, 45,000 or 50,000 cP at 20 ° C, and exemplarily 10000-40000 cP, preferably 15,000 to 35,000 cP 16,000 to 34,000 cP, especially 20,000 cP to 34,000 cP. Measurements can be made with a Brookefield R + S rheometer with spindle 6 at 20 rpm at a foam temperature of 20 ° C. and a density of approximately 0.5 g / ml.

The lumpy components mentioned, such as in the form of bone or cartilage pieces or fragments, in particular containing collagen types I, II, V, VI, VIII, IX, X, XI, XXVII in the starting material or in the foamed meat product, a length or a Diameter (largest dimension) of at least 0.3 mm, 1 mm, 3 mm, 5 mm or 10 mm, approximately in the range of 0.3 mm to 20 mm, 0.3 mm to 10 mm, 0.3 mm to 6 mm, 0.3 mm to 3 mm or 0.3 mm to 1.5 mm, and they may be contained in an amount of at least 0.5 wt%, 1 wt%, 2 wt%, 5 Wt .-%, 10 wt .-%, 20 wt .-% or 25 wt .-% in the unsterilized state, or in an amount of at least 0.1 wt .-%, 0.2 wt .-%, 0 , 5 wt .-%, 1 wt .-%, 2 wt .-% or 5 wt .-% in the sterilized state, each based on dry matter, preferably determined by washing through sieve with 0.3 mm mesh size.

It can be provided that the starting material metered additives such as water, fat, oil, salt, emulsifiers, spices, gels, vegetable ingredients, leaves or fibers, vegetables, cereals, starch, hydrocolloids, proteins, minerals, dyes and preservatives in crushed or uncomminuted form, in particular before entry into the dispersing device.

It is expedient if, after a start-up or restart of the dispersing device, an amount of produced meat product corresponding approximately to one to 1.5 times the free chamber content of the dispersing device is returned to the starting material.

It is advantageous if the starting material before entering the dispersing device to a temperature below 45 ° C, preferably below 35 ° C, 25 ° C, 20 ° C, 17 ° C, 15 ° C, 12 ° C or between 2 ° and 8 ° C, in particular to 5 ° C is brought.

It can be provided that the dispersing device is operated so that a density of the meat or fish product produced of from 0.3 to 0.95 g / ml, preferably from 0.4 to 0.8 g / ml and more preferably from 0.45 to 0.75 g / ml.

It may be provided that the meat or fish product produced is fed to a metering device after it leaves the dispersing device and filled into containers. In some formulations can be provided that the meat or fish product produced after exiting the dispersing, so for example. During the feeding of the dispersing device to a metering device is continuously promoted under pressure and thus exposed to an overpressure in a Range of 0.5 to 6.0 bar, preferably from 1.0 to 5.0 bar and more preferably from 2.0 to 4.0 bar. Other (stable) formulations can be filled at normal pressure or at a slight negative pressure (0.7 bar or higher).

Preferably, the invention provides that a first partial stream of the meat or fish product produced after leaving the dispersing device with an additive, such as a dye added and passed through a static mixing device. After leaving the static mixing device, the partial stream can be supplied to a mixing head with a second partial stream of the meat or fish product produced, it being possible to form differently composed partial strands of a generated stream of material which are different in color.

It can be provided that as gas helium, hydrogen, nitrogen, air, oxygen, argon, NH ₃ , N ₂ O, CO ₂ or any mixture of one or more of these gases is used.

It is preferably provided that, for example, when the filling process is interrupted, the meat or fish product produced is circulated for a predetermined time from the outlet of the dispersing device via a cooling device to the inlet of the dispersing device. It can be provided in particular that the meat product is cooled.

Preferably, the foamed meat or fish product is sterilized at a temperature between 110 ° C and 130 ° C for a period of between 10 and 60 minutes. In the sterilized product, an average gas bubble size of from 0.1 to 7 mm, preferably from 0.15 to 5 mm, more preferably from 0.2 mm to 3 mm, and still more preferably from 0.3 to 2 mm, about 0 is preferable , Produced from 5 to 0.9 mm.

It can be provided that during the operation of the metering device, a buffer container is filled with foamed meat or fish product, the metering device is not operated after reaching a predetermined degree of filling of the buffer container, from the buffer container foamed meat or fish product is removed for filling containers and after reaching a predetermined degree of depletion of the buffer tank, the metering device operated again and the buffer tank is filled again until reaching the predetermined degree of filling.

Conveniently, the density of the meat or fish product produced is continuously determined, and based on this, the amount of gas to be supplied is determined.

In terms of the device, the object underlying the invention is achieved by a device for producing a foamed meat or fish product, comprising a dispersing device having a chamber with a cylindrical rotor disposed therein, provided on its periphery with a number of cavities for generating cavitation with a supply pump connected to an inlet of the dispersing device, wherein a gas supply device is arranged between supply pump and inlet, and with a return line which extends from an outlet of the dispersing device to the inlet and in the course of which a cooling device is arranged.

It can be provided that with the outlet of the dispersing a metering device for the metered filling of the foamed meat or fish product is connected in containers.

Downstream of the outlet of the dispersing device, preferably between the outlet of the dispersing device and a branch point at which the return line branches off, a density determination device and / or a pressure measuring device and / or a temperature measuring device can be arranged.

Upstream of the dispersing device, preferably between the feed pump and the inlet of the dispersing device, a density-determining device and / or a pressure-measuring device and / or a temperature-measuring device can be arranged.

Two partial flow branches may be formed between the outlet of the disperser and the metering device, with a first partial flow branch connected to a first inlet of a mixing head and a second partial flow branch containing an additive feed such as dyes and a static mixer connected to a second inlet of the mixing head ,

The static mixer may have a central passage or passage and obliquely downstream in this directed mixing finger.

The invention further relates to a foamed meat or fish product containing minced meat or fish and bone or cartilage pieces. Preferably, the meat or fish product in the sterilized state (10 to 50 minutes heated to 110 ° C to 130 ° C) has a mean gas bubble size from 0.1 mm to 7 mm, more preferably from 0.2 to 3 mm, even more preferably from 0.3 to 2 mm and especially from 0.4 to 0.9 mm. In this case, it is preferably provided that the sterilized meat or fish product has a weight fraction of bone or cartilage pieces with a length or a diameter (largest dimension) of more than 0.3 mm, more than 1 mm, more than 3 mm, more than 5 mm or more than 10 mm from 0.10 wt .-% to 25 wt .-%, in particular 0.11 wt .-% to 10 wt .-%, 0.12 wt .-% to 5 wt .-% or 0.13 wt .-% to 3 wt .-%, based on dry matter and preferably determined by washing through sieve with 0.3 mm mesh size.

It can be provided that the meat product contains pieces of meat of size 3 to 20 mm.

Furthermore, the meat product may contain additives such as water, fat, oil, salt, emulsifiers, spices, gels, vegetable matter, leaves or fibers, vegetables, cereals, starch, hydrocolloids, proteins, minerals, coloring and preservatives in comminuted or uncomminuted form.

The invention will be explained below with reference to embodiments, reference being made to a drawing in which

1 an embodiment of a device according to the invention shows

2 a sectional view of a first variant of a dispersing device shows

3a a sectional view of a second variant of a dispersing device shows

3b shows a schematic view of the second variant of the dispersing device,

3c a cross-sectional view of the dispersing device according to 3b shows,

3d a perspective view of a rotor of the dispersing after 3b shows,

4 Details of the gas supply to the dispersing device,

5a -D show a statistical mixing element in several views,

6 shows a cumulative distribution of gas bubble sizes in the foamed, sterilized meat or fish product, and

7 shows a detailed gas bubble size distribution.

With reference to the exemplary illustration of an apparatus for producing a gas bubble-containing or foamed meat or fish product according to 1 The method and the device according to the invention are explained below.

Meat (and / or fish) to be processed in accordance with the invention will be in the chilled or frozen state of a crusher 2 fed and crushed therein to a size that allows processing into a foamed product. A size reduction to less than 3 mm, preferably less than 1 mm, less than 0.5 mm or less than 0.1 mm, is expedient. In this case, meat fibers can be crushed to the dimensions mentioned. However, because tendons, ligaments, twisted connective tissue skins and similar elements are difficult to crush due to their structure and strength, they can be minimized or comminuted in the otherwise minced meat.

Bone or cartilage pieces may be contained in the minced material with a minimum length of 0.3 mm, 1 mm, 5 mm or 10 mm.

In this case, it may be provided that, in addition to the proportion of bone or cartilage pieces already contained in the meat or fish to be processed, an additional proportion of these materials is added, which originates, for example, from the processing of meat to those products in which a content of Bone or cartilage pieces is undesirable and these are excreted.

A recipe example for the production of a frothed meat or fish product is explained below. A proportion of meat and animal by-products (in particular poultry liver, poultry stomachs, poultry meat, poultry necks, poultry carcasses, pig carvings, swine lungs) is about 45 to 55 wt .-%, in particular 52 wt .-%. Water is added in a proportion of about 30 to 40 wt .-%, in particular 36 wt .-%. Added to this are emulsifiers and salts.

A first pump 4 promotes the minced meat to a mixer 6 in which, as required and recipe-dependent, additives are added and mixed with the meat, such as water, fat, oil, salt, ice, emulsifiers, spices, gels or vegetable components such as leaves, fibers, vegetables, cereal starch, hydrocolloids, proteins, Minerals, colors and preservatives in comminuted or uncut form.

A second pump 12 promotes the meat preparation on to a fine comminution device 14 which simultaneously forms an emulsifying station.

After leaving the emulsifier 14 and possibly another pump 12 a gas with which the meat preparation is to be foamed, is at a gas inlet 16 fed. For this purpose, in principle, any food-compatible gas can be used, such as helium, hydrogen, nitrogen, oxygen, argon, NH ₃ , N ₂ O, CO ₂ , air, etc., although those gases are particularly suitable, which are both inert, ie in particular oxygen-free, and show the lowest possible solubility in water or the frying meat preparation. Nitrogen has a significantly lower solubility than CO ₂ and is therefore generally preferable.

A Gaszuführanlage, here for example a pressure swing adsorption 18 ( 4 ), supplies pressurized nitrogen via an air filter, a pressure reducing valve 20 , a flow meter 22 , a needle valve 24 , a shut-off valve 26 and a check valve 28 to the gas inlet 16 , where the gas dosed into the crushed and emulsified meat preparation occurs.

The gas / meat mixture becomes a dispersing device 30 supplied in the form of a shock wave reactor in which the gas is dispersed in small gas bubbles. Structure and mode of operation of the dispersing device 30 are determined by 2 and 3 explained.

2 shows a first and 3 in several views, a second embodiment of the dispersing device 30 (Shock wave reactor), which consists essentially of a cylindrical chamber closed on all sides 32 exists in which a rotor 34 around a rotation axis 36 is rotatably mounted. The rotor 34 is also cylindrical and has an all-round distance from the peripheral and end walls of the chamber 32 on, so that the gap formed thereby (free chamber volume) is filled by the processed gas / meat mixture.

On the circumference of the rotor 34 are a number of radially aligned holes 40 arranged, which lead in a conventional manner to the formation of cavitation bubbles, which collapse and thereby generate shock waves or shock waves, which in turn lead to a fine dispersion of the gas supplied. The dispersing process is in 2 indicated that the gas supplied in relatively large bubbles 42 while the exiting product contains finely dispersed gas bubbles, which in 2 are merely indicated.

The resulting cavitation bubbles collapse predominantly inside the holes 40 and lead to extremely large shear forces and pressure waves, which not only lead to a particularly fine dispersion of the gas supplied, but also to a relatively uniform size distribution or small dispersion of the size distribution of the resulting gas bubbles.

During start-up or restart of the dispersing device 30 is not immediately achieved the desired product quality, but it must be enforced according to experience about 1 to 2 times, preferably 1.5 times the free chamber volume through the dispersing before a steady state operating condition is reached. In order to avoid that the material produced during such a start-up period, which does not meet the requirements, must be discharged as scrap, is a return line 44 and possibly another pump 12 provided with the material through the dispersing device 30 can be guided in a circle. A cooling device 46 ensures that from the dispersing device 30 in the product introduced heat is dissipated, since due to the gas bubble content, a warming of the product is undesirable, and also so that emulsifying greases remain predominantly solid, a temperature below 45 ° C, preferably below 35 ° C, 25 ° C, 20 ° C, 17 ° C, 15 ° C, 12 ° C or between 2 ° C and 8 ° C, in particular of 5 ° C, is useful. During the return of the product neither gas nor meat preparation is supplied.

From the dispersing device 30 Leaving material can be circulated not only as part of a start-up process, but also, if necessary, with a delay in the area of filling, so that the dispersing device does not have to be shut down in such cases. In particular, in such a case, a cooling of the circulated material with the cooling device 46 appropriate.

It is also possible, at any point downstream of the dispersing device 30 to arrange a buffer container, for example, downstream of the mixing head 82 or immediately before the filling head 94 , which allows the inclusion of a certain amount of the foamed meat or fish product, for example, 10, 20, 50 or 100 times a provided for a container capacity, so that a corresponding number of containers can be filled from the buffer tank. Since shutting off the dispersing device is unfavorable, its throughput can not usually be set exactly to the flow rate, the average time through the filling head 94 is bottled, so the possibility of the dispersing device 30 each time to run until the buffer tank is filled, then turn off and only turn on again when the buffer tank is emptied to an adjustable residual value, for example, 5% or 10% of its capacity, represents an advantageous alternative.

Downstream of an outlet 50 the dispersing device 30 are two branches 52 . 53 arranged, the first branch 52 to the cooling device 46 leads and joins the second branch 53 a first partial flow branch 54 and a second partial flow branch 56 connect. The first partial flow branch 54 can be closed with a shut-off valve.

In the second partial stream branch 56 is initially an inlet 60 intended for additives, with the example in the example, a Farbstoffdosierpumpe 62 connected is. Alternatively, any other additive could be introduced at this point, for example, vegetable or cereal paste, gels, aspic, sauce, milk products, hydrocolloids, starch, proteins, minerals, dyes and preservatives and / or it may be a meat or fish emulsion or a suspension containing meat or fish pieces, are dispersed.

On the inlet 60 follows a static mixing unit 64 in which a series of static mixing elements 66 are arranged. 7 shows a static mixing element 66 in different views, wherein the mixing element consists essentially of a cylindrical tube piece with radially and axially hired, inwardly projecting mixing surfaces 68 and a mixing finger disposed therebetween 70 consists.

With sufficient throughput, a good mixing effect is established, so that the previously introduced additive is mixed with the foamed meat product. At a lower throughput, a dispersing effect arises. Due to the oblique, downstream facing employment of the mixing surfaces and mixing fingers, fibrous or lumpy components, such as bone or cartilage pieces of the foamed meat or fish product and any tendons, ligaments, etc. may easily move through the mixing elements and not get stuck. Preferably, a number of mixing elements 66 arranged one behind the other, in particular each offset by 90 ° to each other, such as positioning projections 72 and corresponding 90 ° offset positioning recesses 74 clarify that are arranged at the respective axial ends of a mixing element and with which two adjacent mixing elements are positively coupled. The first partial flow branch 54 is with a first inlet 80 a mixing head 82 connected while the second sub-stream branch 56 with a second inlet 84 of the mixing head 82 connected is.

In operation, it may be provided that 50% to 95%, about 85%, of the dispersing device 30 coming material through the first partial flow branch 54 flow, while the remaining portion through the second sub-stream branch 56 and the static mixing unit 64 flows.

A filling head serving as a metering device 94 joins the mixing head 82 at. It is provided that this from the dispersing device 30 coming material via a back pressure valve 95 and a static mixing unit 64 in the filling head 94 is initiated. The arrangement of a counter-pressure valve has the advantage that upstream, ie in the dispersing device 30 , a certain minimum pressure can be maintained, for example. At least 1.5 bar or a pressure between 2 and 2.5 bar. At least one pressure sensor 98 and a density meter 97 are provided to ensure that up to the filling head 94 an overpressure of about 0.5 to 6 bar, preferably 1 to 4 bar and more preferably 1.5 to 3 bar within the subsidized material prevails. This is important because the foamed material should not be exposed to negative pressure due to the gas content in certain cases, so as not to affect the gas bubble structure.

Alternatively, a conventional filling device can be installed after the mixing head, with a suction and ejection station, at which the material coming from the mixing head is optionally metered in and metered out in metered form.

Below the filling head is a scale, with the help of which the filling of a particular container 102 monitored and the filling process is completed. After the filling head is a metering device 106 arranged for lumpy additives. Then closing, sealing and sterilization facilities are provided.

After a part of the available filling volume of the container 102 70% to 90% of which has been filled with the foamed meat product, the remainder of the available filling volume, or a portion thereof, may be mixed with chunky additives such as vegetables, fruits, cereals, meat pieces, offal, meat analogues, fish pieces, fish analogues, Surimi, ice cream pieces, fruit pieces, nuts or nut pieces are filled.

The invention is suitable for realizing different product concepts, such as, for example, a) meat or fish foam, b) meat mash with vegetable and / or cereal deposits, c) meat mash with marbled vegetable or cereal pastes, whose density is about 1 g / ml (d) meat mash with mixed cuts of meat, offal and / or meat analogues (chunks), e) meat mash with top or bottom layered pieces of meat and / or meat analogues, f) meat mash with top or bottom layer of gel / aspic, including pieces of meat (G) Meat mousse with top or bottom layered pieces of meat, pieces of vegetables or meat analogues present in a sauce, h) Meat mousse containing ice cream or top or bottom layered, possibly in sauce or in gel / Aspic, i) Meat foam, the feed material mixed or top or bottom one layered, possibly in sauce or in gel / aspic (individual foods: meat or animal by-products, milk and dairy products, eggs and egg products, oils and fats, yeasts, fish and fish by-products, cereals, vegetables, vegetable by-products, vegetable protein extracts, Minerals, sugar, fruits, nuts, seeds, algae, molluscs and crustaceans, insects, bakery products).

A method for the detection of connective tissue in fresh meat was based on Strange and Whiting ( Strange ED, Whiting, RC, "Effects of added connective tissues on the sensory and mechanical properties of restructured beef steaks", Meat Science 27, (1990) pp. 61-74 ) for the detection of bone or cartilage pieces also in heat-treated, foamed fish / meat products:

Materials:

• - 500 ml measuring cup
• - 5% NaOH
• - 15% H3PO4
• Sieve (mesh size: 0.3 mm)
• - IKA colloid mill (radial gap 0.398 mm, revolutions 2500 l / min)
• - Krups Hand Mixer with Whisk (Level 1)
• - Analytical balance (Chemical Lab, ± 0.0001 g)
• - Drying cabinet
• - Desiccator
• - Side jet compressor (6 bar)
• - Vacuum filtration system

Method:

• 1. Dry sieve in drying oven (1 h, 104 ° C), allow to cool in desiccator for 30 min and weigh
• 2. Determine the dry matter (TM in%) of the sample
• 3. Weigh out sample (15 g, P) in measuring cup and add 100 ml of 5% NaOH
• 4. Mix sample with hand mixer for 30 s
• 5. Chop up suspension with IKA colloid mill. To avoid residues, rinse IKA with 300 ml 5% NaOH.
• 6. Leave suspension for 5 h
• 7. Tension the sieve in a vacuum filtration system and filter the suspension
• 8. Rinse with approx. 500 ml of water
• 9. Rinse the filter again with approx. 400 ml of 15% H ₃ PO ₄ and then with approx. 500 ml of water
• 10. Dry the sieve for approx. 1 h at 104 ° C in a drying oven (to constant weight) and weigh the dry matter (R)
• 11. Allow to cool in the desiccator (30 min) and then weigh
• 12. Indication of the results: Proportion of bone and cartilage pieces [> 0.30 mm; %] = (R) * 100 / ((TM in%) * (P))

Proportions of bone or cartilage pieces so determined in foamed products before and after sterilization: Table 1 Dry matter Bone and connective tissue content determined by washing out over 0.3 mm sieve. Data in% by weight of the dry matter of the investigated foamed end product Recovery rate Bone and connective tissue, after sterilization [%] before sterilization after sterilization after sterilization Foamed meat / fish product Average 95% confidence interval Average 95% confidence interval Average [%] +/- [%] [%] +/- [%] [%] with poultry heads / stands 15.832 3,313 6,500 0.698 41.06 with poultry necks 13.056 0.721 6,233 2,717 47.74 with poultry carcasses 15.636 3,386 4,525 0.923 28.94

After sterilization, lower levels are usually detected because some of the collagen from the bone or cartilage pieces is degraded to water-soluble gelatin during sterilization. Table 2 Dry matter Bone and connective tissue content determined by washing out over 0.3 mm sieve. Data in% by weight of the dry mass of the tested endoprosthesis Recovery rate Bone and connective tissue, after sterilization [%] before sterilization after sterilization after sterilization Average 95% confidence interval Average 95% confidence interval Average [%] +/- [%] [%] +/- [%] [%] Heads of poultry / racks 21.297 1,830 6,816 1,112 32,00 poultry necks 10.498 0.916 2,565 0.502 24.44 Poultry carcasses 16.021 0.904 3,488 0.345 21.77

Table 2 contains proportions and recovery rates of bone or cartilage pieces for different types of meat after crushing and evaluation by the method described (no foaming).

The high proportion of larger components (greater than 0.30 mm) before foaming makes clear the need to use a process that can process high viscosities independently of fibers or particles and ensures fine gas distribution.

6 and 7 show a sum and a detailed gas bubble size distribution.

The diameters of the volume-identical gas bubbles d _3.2 extend in the sterilized foam of about 20-2000 microns in diameter. The median was about 0.73 mm in diameter.

The Reynolds numbers when mixing or dispersing other pumpable components into the foam were found to be 0.0010 <Re <0.0150.
Pumpable component (vegetable paste): 0.0023 <Re <0.0051.
Average re-number at blending point: 0.0140 <Re <0.3000.

The variations are due to the formation of the average velocities: once the average was formed over the mass and at the second calculation over the flow surfaces. Recipe information (overview of the illustrated examples): example 1 Example 2 Example 3 Foamed, bone-containing meat product Foamed bone containing meat product with fish Foamed bone containing meat product with fish Vitamin / mineral / nutrition mix: 1.80 2.00 2.70 Emulsifiers (individually or in combination of feed additive directory) 1.00 1.00 1.00 Vegetable fiber powder (SBP, cellulose) 3.00 1.30 3.00 Hydrocolloid, CMC 0.20 0.20 0.30 Pig blood plasma powder 2.00 1.50 2.00 Putenseparatorenfleisch 5.00 5.00 4.00 chicken stomachs 6.00 6.00 6.00 Poultry heads and stands 12,00 poultry necks 12,00 poultry carcasses 11.00 chicken liver 14.00 13,00 13,00 Pig lung 15.00 13,00 12,00 Trout-products 6.00 Salmon by-products 7.00 water 40,00 38,00 39,00 Total: 100.00 100.00 100.00 Example 1: Foamed meat product (batch size 80 kg) Vitamin / Minera / Nutrition mix: 1.80% Emulsifiers (single or combination of substances according to the list of feed emulsifiers) Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of additives (Status: Released 21 May 2010) ") 1.00% Vegetable fiber powder (SBP, cellulose) 3.00% hydrocolloid 0.20% (eg CMC carboxy-methyl cellulose or single or combination of substances from the feedstuffs list) Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of additives (Status: Released 21 May 2010) ") Pig blood plasma powder 2.00% Putenseparatorenfleisch 5.00% chicken stomachs 6.00% Poultry heads and stands 12.00% chicken liver 14.00% Pig lung 15.00% water 40.00%

Process information:

All meat is frozen (-18 ° C) and crushed to about 20 × 20 mm.

• 1. Step: Fleisch mit Mineralstoffen 3 Minuten mischen.
• 2. Step: Hälfte vom Wasser (30°C) dazugeben und weitere 2 Minuten mischen.
• 3. Step: Restliche Trockensubstanzen dazugeben, jeweils 1 Minute in jede Richtung drehen lassen.
• 4. Step: Emulgator und den Rest Wasser dazugeben.

In a paddle mixer:

• Step 1: Mix meat with minerals for 3 minutes.
• 2nd Step: Add half of the water (30 ° C) and mix for another 2 minutes.
• Step 3: Add remaining dry substances, each time for 1 minute in each direction.
• Step 4: Add emulsifier and the rest of water.

Allow to drain for about one minute before emptying. Mixing time approx. 10 min.

The meat mix now has a temperature of about + 2 ° C and is emulsified in an emulsifier by a knife-perforated disc combination of 1.5 mm. The mix now has a temperature of about 5 ° C.

The mixture is then fed at a mass flow of 2.2 kg / min with the addition of 2.2 l of nitrogen or compressed air through a shockwave reactor (HydroDynamics, Rome, Georgia, US). The speed of the rotor is 1800 RPM. The rotor has a diameter of 304.8 mm and a width of 50.75 mm. On the circumference 2 parallel rows of holes with 30 holes each are attached. The individual holes have a diameter of 18.8 mm and a depth of 50 mm. The volume of a borehole is 13.5 ml.

The distance between the rotor circumference and the stationary housing is ¼ '' = 6.4 mm.

The temperature of the resulting foam is 32.0 ° C. At this temperature, the foam can be filled directly by gravimetric, volumetric or pressure control. The density of the foam produced is 0.5 kg / l.

After filling the foam in a suitable container (can, cup, pouch), sealing it and thermal sterilization (T> 110 ° C) there is a stable product (fully preserved) that can be stored for at least 2 years at room temperature. The stable foam product is characterized by a homogeneous distribution of the gas bubbles, a moist shiny, solid foam texture and a high acceptance in pets. Example 2: Foamed meat product with fish (batch size 80 kg) Vitamin / Mineral / Nutrition mix: 2.00% Emulsifiers (single or combination of substances according to the list of feed emulsifiers) Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of additives (Status: Released 21 May 2010) ") 1.00% Vegetable fiber powder (SBP, cellulose) 1.30% hydrocolloid 0.20% (as in Example 1) Pig blood plasma powder 1.50% Putenseparatorenfleisch 5.00% chicken stomachs 6.00% poultry necks 12.00% chicken liver 13.00% Pig lung 13.00% Salmon by-products 7.00% water 38.00%

Process information:

All meat and fish materials are frozen (-18 ° C) and minced to about 20 × 20 mm.

• 1. Step: Fleisch mit Mineralstoffen 3 Minuten mischen.
• 2. Step: Hälfte vom Wasser (30°C) dazugeben und weitere 2 Minuten mischen.
• 3. Step: Restliche Trockensubstanzen dazugeben, jeweils 1 Minute in jede Richtung drehen lassen.
• 4. Step: Emulgator und den Rest Wasser dazugeben.

In a paddle mixer:

• Step 1: Mix meat with minerals for 3 minutes.
• 2nd Step: Add half of the water (30 ° C) and mix for another 2 minutes.
• Step 3: Add remaining dry substances, each time for 1 minute in each direction.
• Step 4: Add emulsifier and the rest of water.

Allow to drain for about one minute before emptying. Mixing time approx. 10 min.

The meat-fish mixture now has a temperature of about + 2 ° C and is emulsified in an emulsifier by a knife-perforated disc combination of 1.5 mm. The mix now has a temperature of about 5 ° C.

The mixture is then fed at a mass flow of 2.0 kg / min with the addition of 2.0 l of nitrogen or compressed air through a shockwave reactor (HydroDynamics, Rome, Georgia, US). The speed of the rotor is 2200 RPM. The rotor has a diameter of 266 mm and a width of 50.75 mm. On the circumference 2 parallel rows of holes with 24 holes each are attached. The individual holes have a diameter of 18.8 mm and a drilling depth of 50 mm. The volume of a borehole is 13.5 ml.

The distance between the rotor circumference and the stationary housing is ¼ '' = 6.4 mm.

The temperature of the resulting foam is 31.0 ° C. At this temperature, the foam can be filled directly by gravimetric, volumetric or pressure control. The density of the foam produced is 0.5 kg / l.

After filling the foam in a suitable container (can, cup, pouch), sealing it and thermal sterilization (T> 110 ° C) there is a stable product (fully preserved) that can be stored for at least 2 years at room temperature. The stable foam product is characterized by a homogeneous distribution of gas bubbles, a moist shiny, stable foam texture and a high acceptance in pets. Example 3: Foamed meat product with fish (batch size 80 kg) Vitamin / Mineral / Nutrition mix: 2.70% Emulsifiers (single or combination of substances according to the list of feed emulsifiers) Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of additives (Status: Released 21 May 2010) ") 1.00% Vegetable fiber powder (SBP, cellulose) 3.00% hydrocolloid 0.30% (as in Example 1) Pig blood plasma powder 2.00% Putenseparatorenfleisch 4.00% chicken stomachs 6.00% poultry carcasses 11.00% chicken liver 13.00% Pig lung 12.00% Trout-products 6.00% water 39.00%

Process information:

All meat and fish materials are frozen (-18 ° C) and minced to about 20 × 20 mm.

• 1. Step: Fleisch mit Mineralstoffen 3 Minuten mischen.
• 2. Step: Hälfte vom Wasser (30°C) dazugeben und weitere 2 Minuten mischen.
• 3. Step: Restliche Trockensubstanzen dazugeben, jeweils 1 Minute in jede Richtung drehen lassen.
• 4. Step: Emulgator und den Rest Wasser dazugeben.

In a paddle mixer:

• Step 1: Mix meat with minerals for 3 minutes.
• 2nd Step: Add half of the water (30 ° C) and mix for another 2 minutes.
• Step 3: Add remaining dry substances, each time for 1 minute in each direction.
• Step 4: Add emulsifier and the rest of water.

Allow to drain for about one minute before emptying. Mixing time approx. 10 min.

The meat-fish mixture now has a temperature of about + 2 ° C and is emulsified in an emulsifier by a knife-perforated disc combination of 1.5 mm. The mix now has a temperature of about 5 ° C.

The mixture is then fed at a mass flow of 2.0 kg / min with the addition of 2.0 l of nitrogen or compressed air through a shockwave reactor (HydroDynamics, Rome, Georgia, US). The speed of the rotor is 1500 RPM. The rotor has a diameter of 203 mm and a width of 50.75 mm. On the circumference 2 parallel rows of holes with 18 holes each are attached. The individual holes have a diameter of 18.8 mm and a drilling depth of 50 mm. The volume of a borehole is 13.5 ml.

The distance between the rotor circumference and the stationary housing is 1 "= 25.4 mm.

The temperature of the resulting foam is 21.0 ° C. At this temperature, the foam can be filled directly by gravimetric, volumetric or pressure control. The density of the foam produced is 0.5 kg / l.

After filling the foam in a suitable container (can, cup, pouch), sealing it and thermal sterilization (T> 110 ° C) there is a stable product (fully preserved) that can be stored for at least 2 years at room temperature. The stable foam product is characterized by a homogeneous distribution of gas bubbles, a moist shiny, stable foam texture and a high acceptance in pets.

• a) Essigsäure
• b) Milchsäure
• c) Zitronensäure
• d) Weinsäure
• e) Monoacetyl- und Diacetyl-Weinsäure

E 473 Zuckerester (Ester von Saccharose und Speisefettsäuren
E 474 Zuckerglyceride (Mischung aus Saccharoseestern und Mono- und Diglyceriden von Speisefettsäuren)
E 475 Polyglycerinester von Speisefettsäuren
E 477 Monoester von Proylenglykol (1,2-Propandiol) und von Speisefettsäuren, allein oder mit Diestern gemischt
E 480 Stearyl-2-lactylsäure
E 481 Natriumstearyllactyl-2-lactat
E 482 Calciumstearyllactyl-2-lactat
E 483 Stearyltartrat
E 484 Polyethylenglykolglycerylricino-leat
E 487 Polyethylenglykol-Sojaölfettsäureester
E 488 Polyethylenglykolglyceryl-Talgfettsäureester
E 489 Polyglycerinether mit den durch Reduktion von Ölsäure und Palmitinsäure erhaltenen Alkoholen
E 491 Sorbitan-Monostearat
E 492 Sorbitan-Tristearat
E 493 Sorbitan-Monolaurat
E 494 Sorbitan-Monooleat
E 495 Sorbitan-Monopalmitat
E 496 Polyethylenglykol 6000
E 497 Polymere von Polyoxypropylen-polyoxyethylen (M. G. 6800–9000)
E 498 Teilpolyglycerinester von polykondensierten Rizinusfettsäuren
Verdickungs- und Geliermittel für Futtermittel, aus: ” Community Register of Feed Additives pursuant to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of additives (Status: Released 21 May 2010.) ”
EG-Nr. Zusatzstoffe
E 400 Alginsäure
E 401 Natriumalginat
E 402 Kaliumalginat
E 403 Ammoniumalginat
E 404 Calciumalginat
E 405 Propylenglycolalginat (1,2-Propandiol-Alginat)
E 406 Agar-Agar
E 407 Carrageen
E 410 Johannisbrotkernmehl
E 411 Tamarindenkernmehl
E 412 Guarkernmehl, Guargummi
E 413 Traganth
E 414 Gummi arabicum
E 415 Xanthangummi
E 418 Gellangummi
E 440 Pektine
E 460 Mikrokristalline Cellulose
E 460(ii) Cellulosepulver
E 461 Methylcellulose
E 462 Ethylcellulose
E 463 Hydroxypropylcellulose
E 464 Hydroxypropylmethylcellulose
E 465 Methylethylcellulose
E 466 Carboxymethylcellulose (Natriumsalz des Cellulosecarboxymethylethers)
E 470 Natrium-, Kalium- oder Calciumsalze der Speisefettsäuren, allein oder gemischt, die entweder aus Speisefetten oder aus destillierten Speisefettsäuren gewonnen wurden
E 486 Dextrane
E 498 Teilpolyglycerinester von polykondensierten Rizinusfettsäuren
E 499 Cassia-GumIt is possible to use the following permitted additives:
Emulsifiers for animal feed: " Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of additives (Status: Released 21 May 2010.) "
EC-No. Additives: emulsifiers
E 322 lecithins
E 432 polyoxyethylene (20) sorbitan monolaurate
E 433 polyoxyethylene (20) sorbitan monooleate
E 434 polyoxyethylene (20) sorbitan monopalmitate
E 435 polyoxyethylene (20) sorbitan monostearate
E 436 polyoxyethylene (20) sorbitan tristearate
E 471 mono- and diglycerides of fatty acids
E 472 Mono- and diglycerides of fatty acids esterified with:

• a) acetic acid
• b) lactic acid
• c) citric acid
• d) tartaric acid
• e) monoacetyl- and diacetyltartaric acid

E 473 sugar esters (esters of sucrose and fatty acids
E 474 Sugar glycerides (mixture of sucrose esters and mono- and diglycerides of fatty acids)
E 475 Polyglycerol esters of fatty acids
E 477 monoester of propylene glycol (1,2-propanediol) and of fatty acids, mixed alone or with diesters
E480 stearyl-2-lactic acid
E 481 sodium stearyl lactyl 2-lactate
E 482 calcium stearyl lactyl 2-lactate
E 483 stearyl tartrate
E 484 polyethylene glycol glyceryl ricinoleate
E 487 Polyethylene glycol soya oil fatty acid ester
E 488 polyethylene glycol glyceryl tallow fatty acid ester
E 489 polyglycerol ethers with the alcohols obtained by reduction of oleic acid and palmitic acid
E 491 sorbitan monostearate
E 492 Sorbitan tristearate
E 493 sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 sorbitan monopalmitate
E 496 polyethylene glycol 6000
E 497 Polymers of polyoxypropylene-polyoxyethylene (MW 6800-9000)
E 498 Partial polyglycerol esters of polycondensed castor fatty acids
Thickening and gelling agent for animal feed, consisting of: Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of additives (Status: Released 21 May 2010.) "
EC-No. additives
E 400 alginic acid
E 401 sodium alginate
E 402 potassium alginate
E 403 ammonium alginate
E 404 calcium alginate
E 405 propylene glycol alginate (1,2-propanediol alginate)
E 406 agar-agar
E 407 carrageenan
E 410 carob gum
E 411 Tamarind kernel flour
E 412 guar gum, guar gum
E 413 tragacanth
E 414 gum arabic
E 415 xanthan gum
E 418 gellan gum
E 440 pectins
E 460 microcrystalline cellulose
E 460 (ii) Cellulose powder
E 461 methylcellulose
E 462 ethylcellulose
E 463 hydroxypropylcellulose
E 464 hydroxypropyl methylcellulose
E 465 methyl ethyl cellulose
E 466 carboxymethylcellulose (sodium salt of cellulose carboxymethyl ether)
E 470 Sodium, potassium or calcium salts of fatty acids, alone or mixed, obtained either from edible fats or from distilled fatty acids
E 486 Dextrans
E 498 Partial polyglycerol esters of polycondensed castor fatty acids
E 499 Cassia gum

LIST OF REFERENCE NUMBERS

2

comminution device

4

first pump

6

mixer

8th

second pump

12

third pump

16

gas inlet

18

Pressure swing adsorption

20

pressure regulator

22

Flowmeter

24

needle valve

26

shut-off valve

28

check valve

30

disperser

32

chamber

34

rotor

36

axis of rotation

40

drilling

42

gas bubble

44

return

46

cooling device

50

outlet

52

branch

54

first partial flow branch

56

second partial flow branch

60

inlet

62

dye pump

64

static mixing unit

66

static mixing element

68

mixed surface

70

mixing fingers

72

positioning

74

Positionierausrichtung

80

first inlet

82

mixing head

84

second inlet

94

filling head

95

Check valve

97

density meter

98

pressure sensor

102

container

106

metering

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• JP 2219562 A [0004]
• US 6475551 B2 [0004]
• EP 1289638 B1 [0006]

Cited non-patent literature

• Strange ED, Whiting, RC, "Effects of added connective tissues on the sensory and mechanical properties of restructured beef steaks", Meat Science 27, (1990) p. 61-74 [0070]
• Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of Additives (Status: Released 21 May 2010) [0078]
• Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of Additives (Status: Released 21 May 2010) [0078]
• Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of Additives (Status: Released 21 May 2010) [0086]
• Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of Additives (Status: Released 21 May 2010) [0094]
• Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of additives (Status: Released 21 May 2010) [0103]
• Community Register of Feed Additive to Regulation (EC) No 1831/2003, Appendixes 3 & 4, Annex: List of additives (Status: Released 21 May 2010) [0103]

Claims (12)

A process for producing a foamed meat or fish product, comprising the steps of: - supplying a pumpable starting material containing minced meat or fish and bone or cartilage pieces to a dispersing device ( 30 ), which has a chamber ( 32 ) with a cylindrical rotor ( 34 ) having on its periphery a number of depressions ( 40 ) is provided for generating cavitation, - supplying a gas to the dispersing device ( 30 ), - operating the dispersing device ( 30 ) with cavitation generation and dispersion of the starting material with the supplied gas, wherein the bone or cartilage pieces through the chamber ( 32 ) and producing a friable meat or fish product containing bone or cartilage pieces. A method according to claim 1, characterized in that the starting material metered additives such as water, fat, oil, salt, emulsifiers, spices, gels, vegetable ingredients, leaves or fibers, vegetables, cereals, starch, hydrocolloids, proteins, minerals, dyes and Preservatives in comminuted or comminuted form, before or after entry into the dispersing device ( 30 ). Method according to one of the preceding claims, characterized in that the starting material before entering the dispersing device ( 30 ) is brought to a temperature of 2 ° C to 8 ° C, in particular 5 ° C. Method according to one of the preceding claims, characterized in that a partial flow of the meat product produced after leaving the dispersing device ( 30 ) mixed with an additive and by a static mixing device ( 64 ), wherein the partial flow after leaving the static mixing device ( 64 ) with a different partial flow of the meat product produced a mixing head ( 82 ) is supplied and different composite sub-strands of a generated material flow are formed. Method according to one of the preceding claims, characterized in that, in particular in the case of an interruption of a filling operation, the meat product produced is discharged from the outlet of the dispersing device ( 30 ) via a cooling device ( 46 ) to the inlet of the dispersing device ( 30 ) is guided in a circle. Method according to one of the preceding claims, characterized in that the meat product is sterilized at least 110 ° C for at least 10 minutes. Method according to one of the preceding claims, characterized in that during the operation of the metering device ( 30 ) a buffer container is filled with foamed meat or fish product, the dosing device ( 30 ) is no longer operated after reaching a predetermined degree of filling of the buffer container, from the buffer container foamed meat or fish product for filling containers is removed and after reaching a predetermined degree of emptying of the buffer container, the metering device ( 30 ) operated again and the buffer tank is filled again until reaching the predetermined degree of filling. Device for producing a foamed meat or fish product, comprising a dispersing device ( 30 ), which has a chamber ( 32 ) with a cylindrical rotor ( 34 ) having on its periphery a number of depressions ( 40 ) is provided for cavitation generation, with one with an inlet of the dispersing device ( 30 ) connected feed pump ( 12 ), wherein between feed pump ( 12 ) and inlet a gas supply device ( 18 ) is arranged, and with a return line ( 44 ) extending from an outlet ( 50 ) of the dispersing device ( 30 ) extends to the inlet and in the course of which a cooling device ( 46 ) is arranged. Device according to claim 8, characterized in that between the outlet ( 50 ) of the dispersing device ( 30 ) and a metering device ( 94 ) two partial flow branches ( 54 . 56 ), wherein a first partial flow branch ( 54 ) with a first inlet ( 80 ) of a mixing head ( 82 ) and a second partial flow branch ( 56 ) an additive feed and a static mixing device ( 64 ) and with a second inlet ( 84 ) of the mixing head ( 82 ) connected is. Foamed meat or fish product containing minced meat or fish and bone or cartilage pieces obtainable by a method according to any one of the preceding claims. Meat or fish product according to claim 10, characterized in that the meat or fish product is sterilized and has a mean gas bubble size of 0.1 to 7 mm or of 0.2 to 3 mm or of 0.3 to 2 mm or of 0, 4 to 0.9 mm. Meat or fish product according to claim 11, characterized in that the meat or fish product comprises a proportion by weight of bone or cartilage pieces based on dry matter having a maximum dimension (length or diameter) of more than 0.3 mm of 0.10% by weight. % to 25 wt%, especially 0.11 wt% to 10 wt%, 0.12 wt% to 5 wt%, or 0.13 wt% to 3 wt% having.

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